This Easy Peruvian Grilled Chicken is bursting with flavor! It’s marinated to perfection and grilled to a juicy finish, making it a real treat for your taste buds.
The creamy green sauce? Absolute magic! I like to drizzle it on everything—it’s the perfect zingy companion for this chicken. Trust me, you’ll want seconds! 🌿
Key Ingredients & Substitutions
Chicken Thighs: Skin-on thighs keep the meat juicy and add flavor. If you prefer, boneless, skinless chicken breasts can be used, but they might need careful cooking to avoid drying out.
Spices: Smoked paprika adds a nice depth. If you can’t find it, sweet paprika or even chili powder can work. For a bit more heat, add cayenne pepper as well.
Cilantro: Fresh cilantro gives the sauce its vibrant flavor. If you’re not a fan, you can substitute parsley for a milder taste, but it will change the flavor profile somewhat.
Mayonnaise & Sour Cream: For a lighter option, Greek yogurt works great here! You could also use vegan mayo for a dairy-free version of the sauce.
How Do I Get Juicy Grilled Chicken?
The key to juicy grilled chicken is in the marinating process. Marinate your chicken for at least one hour, but overnight is better! This not only adds flavor but also helps tenderize the meat.
- Pat the chicken dry to help the marinade stick better.
- Preheat your grill so it’s nice and hot. This will help sear the chicken.
- Cook the chicken for about 6-7 minutes per side, and use a meat thermometer to check for doneness (165°F or 75°C).
- Let the chicken rest for a few minutes after grilling to keep it juicy!
Now you’re ready to whip up some delicious Peruvian Grilled Chicken with Creamy Green Sauce! Enjoy the refreshing flavors and the satisfaction of your homemade meal.
Easy Peruvian Grilled Chicken with Creamy Green Sauce
Ingredients You’ll Need:
For the Chicken:
- 6 boneless, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lime
For the Creamy Green Sauce:
- 1 cup fresh cilantro leaves (packed)
- ½ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- 1–2 jalapeño peppers, seeded and chopped (adjust to taste)
- 2 cloves garlic
- Juice of 1 lime
- 1 tablespoon white vinegar or apple cider vinegar
- Salt and pepper, to taste
- 2–3 tablespoons water (to thin sauce as needed)
For Garnish:
- Lime wedges
- Fresh cilantro leaves
- Sliced jalapeños (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, and an additional 1 hour or more for marinating. Grill the chicken for about 15 minutes. In total, allocate about 1 hour 30 minutes to enjoy your flavorful meal!
Step-by-Step Instructions:
1. Prepare the Chicken Marinade:
In a bowl, combine olive oil, smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, salt, black pepper, and lime juice. Stir the mixture well until all ingredients are blended to create a flavorful marinade.
2. Marinate the Chicken:
Pat the chicken thighs dry with paper towels to help the marinade stick better. Add the chicken thighs to the marinade and ensure they are completely coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. For maximum flavor, try to let them marinate for 3-4 hours or overnight.
3. Make the Creamy Green Sauce:
In a blender or food processor, add the fresh cilantro, mayonnaise, sour cream (or Greek yogurt), chopped jalapeños, garlic, lime juice, and vinegar. Blend until the mixture is smooth and creamy. If the sauce is too thick, gradually add water, one tablespoon at a time, until it reaches your desired thickness. Season with salt and pepper to taste and chill in the fridge until you’re ready to serve.
4. Grill the Chicken:
Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). You should see nice grill marks indicating that it’s perfectly charred.
5. Serve:
Once the chicken is cooked through, arrange it on a serving platter. Serve the grilled chicken with the creamy green sauce on the side. For an extra touch, garnish with lime wedges, fresh cilantro leaves, and sliced jalapeños if you like a bit more heat!
6. Enjoy!
Dip or drizzle the creamy green sauce over the grilled chicken and enjoy the delightful burst of flavors that this Peruvian-inspired dish brings!
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This recipe is a fantastic way to enjoy smoky, spiced grilled chicken paired with a refreshing, zesty sauce. Perfect for a summer cookout or a cozy dinner at home. Happy cooking!
FAQ About Easy Peruvian Grilled Chicken with Creamy Green Sauce
Can I Use Bone-In Chicken Thighs Instead?
Yes, you can absolutely use bone-in chicken thighs! Just note that they may take a little longer to cook. Aim for an internal temperature of 165°F (75°C) to ensure they are fully cooked.
What Can I Substitute for Mayonnaise in the Sauce?
If you’d prefer a lighter option, Greek yogurt is a great substitute for mayonnaise. It adds a nice tangy flavor and creamy texture, making it deliciously refreshing!
Can I Make the Creamy Green Sauce Ahead of Time?
Definitely! You can prepare the sauce a day in advance. Store it in an airtight container in the fridge for up to 3 days. Just give it a quick stir before serving, as it may thicken slightly when chilled.
How Should I Store Leftover Chicken?
Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. You can enjoy it cold in salads or reheat it gently in the microwave or on the grill to maintain its juiciness.
